My dough is always so sticky, I can barely knead it (i.e. there is so much stuff stuck to my fingers that I tend to lose patience...). Should I add more flour?
The result is a good, bud dense bread. Not great yet...
Soda bread is traditionally, a dense loaf, of relatively flavorless bread. I like it, my friend's grandmother made her grandmother's when I would go to his house, and it always was a hit. So I think you're doing things right. If you desire a lighter crumb (texture) try using cake or pastry flour as it contains less protein, thus yielding less gluten, this yielding a lighter crumb.
If this is a soda bread, I believe you should be stirring, not kneading -- treating it like a muffin, not a yeast bread. Then you can let the mixer or stirrer get sticky, and not your hands.
Here's Merrill's recipe for soda bread. Click on the slideshow link and you can see the exact texture of the dough. it doesn't look sticky at all. It's great - I've made it a few times.
Please enter a valid email address.
Well played. You deserve a cookie.
Looks like a burger, smells like burger, tastes like a burger...
Frozen! Oreo! Pie!
Shop Fresh Fruit From California
Simple Tools for Spunky Pasta
Sharp Storage for Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.